Cannoli Cake recipe, an easy from-scratch Italian cake with cannoli filling. This homemade cannoli cake is full of easy to find ingredients including ricotta, mascarpone, orange zest, and mini chocolate chips. Find out how to make a cannoli cake with different flavors for your personal taste.
Another fun Cannoli recipe to add to my collection! This Cannoli Cake Recipe is the best if I do say so myself! So good! Be careful because you may eat more than you mean to. haha! You know I love cannolis like my popular Cannoli Cookies, Cannoli Dip, and Mini Cannoli Dip Cups. So adding a cake to the mix seemed to be the next logical thing to do!
What is a Cannoli?
If you haven’t seen my other cannoli recipes and don’t know what a cannoli is, let’s start with that.
A cannoli is an Italian pastry that is shaped in a long tube with a filling generally made up of ricotta cheese and powdered sugar.
An Italian cannoli may include other things such as candied fruit, chocolate chips, nuts, cinnamon, mascarpone cheese, or a wide variety of other things.
You can find them at Italian grocery stores and bakeries, as well as many other bakeries and grocery stores now.
If you’re never had one, give them a try! National Cannoli Day is also June 16th, so if nothing else get one to celebrate in June!
Check out my “What is a cannoli?” for more info.
How to Make Cannoli Cake:
(Be sure to scroll to the bottom of the post for the complete DETAILED recipe card with the full ingredient list, full directions, and print option)
This Italian cake with cannoli filling frosting may look difficult to make, but it’s actually quite easy. A little tricky for those with no baking experience, but easy for those a bit more experienced. If you’ve never baked a homemade cake before this may not be the best one to start with or please at least read all the info, tips, and suggestions.
The cake is a bit time-consuming though, but worth the trouble in my opinion. The good thing is that I think it’s actually better the next day so you can definitely make this cake ahead of time!
Ok, so to get started on this homemade Cannoli Cake, be sure your oven is preheated. Also butter and flour two round baking pans.
Start making the cake batter by mixing the dry ingredients together including the all-purpose flour, baking powder, and salt.
In another bowl, beat together the wet ingredients starting with the butter and granulated sugar until light and fluffy which may be a few minutes.
Beat in an egg one at a time, then beat in vanilla extract and fresh orange zest.
The orange flavor is not really strong and gives a nice subtle citrus taste to the cake. However, if you really don’t like orange, you can leave it out. I’ve gotten a lot of feedback on the orange in the cake. Some people think it’s too much, not enough, or just the right amount SO definitely a personal choice.
You could also swap out some of the vanilla extract for almond extract. Or you could use Fiori di Sicilia Extract which is part citrus and vanilla.
Pour the cake batter into two 9-inch round baking pans and spread to form an even layer. You could also use 8-inch round baking pans. If you do use the 8-inch just know they may take a little longer to bake.
I like to use these baking strips to put around the pans. They help make level cake layers. They’re not perfect, but do help in my opinion. Be sure to also use good quality cake pans for best results.
Bake the cake until a toothpick inserted into the middle comes out clean. Cool the cake layers slightly, then remove from the pans and cool completely on wire cooling racks.
Once the cake is completely cool, use a long serrated knife to cut each cake layer in half to form 4 layers. You don’t have to cut the layers in half. If you just want a double layer cake skip that part.
How to Make Cannoli Cake Filling:
(For the full printable version of the recipe, scroll down to the bottom of the post for the recipe card and print option. Although be sure to read here for more tips and information or check out my other cannoli recipes!)
This Cannoli Cake filling is really just an easy Cannoli Frosting that is in between each layer and on the outside of the cake.
First, start with some good quality THICK ricotta and mascarpone cheese. Both should be readily available at most grocery stores. The mascarpone can be a little pricey so look around and you may be able to find it cheaper. If you have to, you can substitute cream cheese.
Be sure to use full-fat cheeses or ones that are not too runny. If you use lower-fat cheeses the frosting may not be thick enough to frost the cake. Drain off any excess liquid on top of the cheese. You really want the cheeses to be thick (like cream cheese).
FOR BEST RESULTS PLEASE DRAIN YOUR RICOTTA (AND/OR MASCARPONE) OVERNIGHT – If you’re at all unsure about your particular brand of ricotta (and/or mascarpone) or if it seems runny, you should drain it overnight. See my post on how to strain ricotta cheese for directions and info. There are many types and brands of cheese so results can vary A LOT. If you can find it in your area, you can also try ricotta impastata (pastry ricotta).
In a large mixing bowl beat together the ricotta and mascarpone cheeses. Then beat in the powdered sugar, vanilla extract, orange juice, cinnamon, and salt.
Again, you can omit the orange juice if you want, but it’s not too strong.
A few people have mentioned they’ve had a hard time with the frosting. PLEASE make sure your cheeses are THICK and not runny. Different brands can vary slightly. If it’s warm in your house that can also play a factor. Make sure all ingredients are cold. You can also try to add additional powdered sugar (or more cheese if thick) if necessary to thicken the frosting.
How to Assemble the Cannoli Cake:
Place one of the cake layers on a cake plate or stand. Before I put the cake down, I like to put strips of wax paper that I can remove after I frost and decorate the cake. It helps keep the plate clean. Or at least in theory it helps. I seem to always make a mess regardless. haha!
Frost the top of the layer. Then sprinkle about 2-3 tablespoons of mini chocolate chips on top. You can also add some chopped roasted nuts such as pecans, walnuts, or pistachios if you’d like.
Place another cake layer on top and repeat with the frosting and chocolate chips. Once all the layers are done, frost the outside of the cake.
Use the remaining chocolate chips to decorate the outside of the cake. If you want a lot of chocolate chips, you may need more than one package.
You can also use any extra frosting for piping or decorating. I’m not much of a cake decorator so don’t judge my pitiful piping. haha!
Refrigerate the cake until ready to serve and any leftovers after.
If you make this into a two layer cake you may want to cut back on the frosting recipe. If you make the 4 layers, you’ll have enough frosting for a thin layer of filling between each layer and a thin layer on the outside of the cannoli cake.
I didn’t have much frosting left for piping. If you want to do a lot of piping or have a thicker layer, you may want to make extra frosting.
You can also decorate the outside of the cake with chopped nuts if you’d like. Or top the cake with some maraschino cherries too.
This cake is quite large with all the layers and could easily feed a crowd. A thin slice is plenty!
Serve this cake after a great Italian meal along with some coffee and your guests will love you.
Be sure to store this cake covered in the fridge. Like I said, it’s a little better the next day in my opinion.
Who would like a piece of this fabulous Cannoli Cake?
Quick video to see how easy this Cannoli Cake comes together… (cake is slightly more yellow in the video due to different brand of butter, eggs, etc.)
Want More Cannoli Recipes?
Be sure to check out all my other fun cannoli recipes!
Cannoli Cookies – One of my most popular recipes. These cake-like cookies always get rave reviews.
Best Cannoli Dip – Quick and easy and so fun for parties and potlucks!
Chocolate Cannoli Dip – Perfect for chocolate lovers. All the flavors of a cannoli plus extra chocolate.
Cannoli Milkshake – Fun treat for kids or adults. Add your favorite liqueur for a grown-up version.
Cannoli Dip (Orange Almond) – I added a little extra orange and almond to this version of cannoli dip.
Mini Cannoli Dip Cups – Love these cute little dessert cups. Great idea for parties and potlucks!
Cannoli Cream Chocolate Truffles – These cute little candies make the best holiday treats!
Cannoli Cheesecake Bars – Easy cheesecake bars with all the tastes of cannoli.
Mini Frozen Cannoli Cheesecake Bites – Cheesecake bars cut into bite-size pieces and dipped in chocolate.
Cannoli Poke Cake – an easy cake with cannoli topping.
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You might also like these Cannoli Cupcakes, which is the cupcake version of this cake! Or this fun colorful Spumoni Cake!
Cannoli Cake Recipe
Ingredients
Cake Batter:
- 2 1/2 cups all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tablespoon fresh orange zest
- 1 1/2 teaspoons vanilla extract
- 1 1/4 cup milk
Frosting: (see notes below)
- 10 ounces ricotta cheese drained overnight if needed (see notes below)
- 16 ounces mascarpone cheese drained overnight if needed (see notes below)
- 3 cups powdered sugar (possibly more if needed)
- 1 teaspoon vanilla extract
- 1 teaspoon fresh orange juice
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 10 ounces mini chocolate chips divided (if you want a lot of chocolate chips on the outside, you may want to have another bag on hand)
Instructions
- Preheat oven to 375 degrees F. Butter and flour 2 9-inch round baking pans (or can substitute 8-inch round baking pans).
- Mix together flour, baking powder, and salt in medium mixing bowl until well combined.
- Beat together butter and granulated sugar in large mixing bowl with an electric mixer on medium speed until light and fluffy. Beat in eggs one at a time. Then beat in fresh orange zest and 1 1/2 teaspoons vanilla extract until well combined.
- Alternate adding the dry ingredients and milk into the butter and sugar mixture, beating after each addition until just combined.
- Pour cake batter into prepared pans, spread to form even layers. Bake for about 20-25 minutes or until toothpick inserted into middle comes out clean. (If using 8 inch pans, baking time will be about 30-35 minutes.)
- Cool cakes slightly then remove from pans and finish cooling completely on wire racks. When cakes are completely cool, split each layer in half horizontally with a long serrated knife to form 4 layers.
- For frosting, beat together ricotta and mascarpone in a large mixing bowl with an electric mixer on medium speed until well combined. Beat in powdered sugar, 1 teaspoon vanilla, orange juice, cinnamon, and salt until well combined.
- To assemble cake, place one layer on cake dish. Top with frosting then sprinkle about 2-3 tablespoons of mini chocolate chips on top. Repeat with remaining layers. Frost outside of cake and add remaining chocolate chips to outside of cake or as desired. Use remaining frosting to decorate or pipe as desired. Refrigerate cake until ready to serve.
Notes
Nutrition:
(Nutrition data is provided when available for informational purposes only and calculated using an online nutritional calculator. For the most accurate information please calculate based on specific ingredients and brands you use as well as any changes you made to the recipe. I am not a certified nutritionist or registered dietician and any nutritional information provided should only be used as a general guideline and estimate.)
Michele Hilty says
I made this cake this morning. The filling came out perfectly. The cake on the other hand came out very dense and did not rise fully. What might I have done wrong. I followed the recipe exactly.
Lisa Huff says
Hmmm it shouldn’t be dense. Although if you haven’t made a lot of from scratch cakes before it does have a different consistency than a cake mix from a box. Might also be your baking powder. I’d maybe test that out in some water and see if it bubbles and the expiration date.
Janice says
Excellent cake. Made it for my dad,shared it with the neighbors,all loved it. Thank you. I drained the cheese. All was perfect.
Lisa Huff says
Thanks! So glad to hear it worked out well for you and everyone enjoyed!
Lisa Huff says
Great! Glad you liked it! :)
Denise Lictawa says
Frosting was 2 wet did a stove top flour milk frosting base to add to it. (1 cup milk and 1/2 cup all purpose flour. medium cooked while stirring until like thick mashed potatoes. put it in the freezer to cool for 5 minutes then mixed it in. perfect consistency and taste.
Lisa Huff says
Sorry you had a hard time with the frosting. The cheeses seem to be causing some problems for some people. Great idea though to add the frosting base. Thanks for sharing!
Sarah C says
You do realize plenty of people prefer not to read all the commentary food bloggers write before a recipe, right? I would think most food bloggers know that. I’m not one of them, I read it all, but apparently my 70+ year-old mother-in-law is one of those people that skips it. So to ONLY mention in the commentary above the recipe that this cake needs refrigeration is not responsible. It’s not in the recipe directions. It’s not in the notes. It’s not on the pages that print – which is what she used as her guide for making this cake. Yesterday. So when we arrived to celebrate my daughter’s birthday today and the cake had been on the counter for 24+ hours, obviously we had to scramble since we weren’t going to allow our four-year-old or our elderly parents to eat soft cheeses that hadn’t been refrigerated. Please edit this recipe and include this information where it will be seen and do better going forward. Thanks.
Lisa Huff says
Thank you for the comment. Most people would know to refrigerate, but I have added to the recipe card. As far as the commentary, some people do actually read and enjoy it for additional tips and information.
Deb Maz says
Common sense dictates that if it has cheese that is normally refrigerated in it, it needs refrigeration…
Lauren Carroll says
So you have the nutritional facts for this? Thanks!
Candydandy says
I use cream cheese instead of Mascarpone and drain the ricotta…making it this weekend????
MaryK Delmore says
Just finished baking the cake and the cake did not seem to rise properly – it is only about 1 inch high. Did I over- beat?
Lisa Huff says
Hmmm it’s not a super tall cake, but one inch does seem a bit low. Could be your baking powder.
MaryK says
Thanks for your reply! I bought new baking powder since I am making this for a friendly “gourmet” get together. I actually made two more cakes and will use three of them so I’ll have three layers instead of four! Everything tastes great so it will be my little secret!
Lisa Huff says
Your little secret is safe with me!! :) Three layers will still be great!
MaryK says
Everyone is still talking about “the cake”! From the presentation to the last chocolate chip, this cake was amazing! The three layers worked perfectly and I will definitely make it again. Thank You!
Lou Ellen says
Can this be made in a 13 x 9 pan? Would be so much easier to transport to a party!
Lisa Huff says
It definitely could, but you may need to adjust the baking time, amount of frosting, etc. I haven’t done it, so can’t say for sure.
marie gannon says
Hi I made it in a 13×9 inch pan and I baked it for 30 minutes and it came out great!
Lisa Huff says
Great, thanks for letting us know! :)
Ali S. says
Family loved this cake! I used full fat ricotta, marscapone, and only 2 cups of confectioners sugar blender with the OJ, salt, vanilla, and cinnamon. The frosting was perfect— tasted just like cannoli filling. We will definitely make this an Italian cake staple!
Lisa Huff says
Great, thanks Ali! So happy to hear the cake turned out well for you! Thank you for the comment and feedback!
Joseph Alfieri says
I make a carrot cake wih cream cheeze icing nd if I put too much powdered sugarit makes the frosting runny. So I cut down on the sugar and refrigerate the cake after each addition of frosting! I have not tried this recipe yet but, I do a lot of baking so I will try it.
Vicki Q says
I haven’t tried this cake yet but, have read through the comments. I have tried several cannoli fillings in the past, so from experience, I can tell you too,much confectioners sugar can be the culprit for runny results. I am not saying the ratios in this recipe are wrong because I have not tried it. Just sharing my experience. Love and energy.
Lisa Huff says
Thanks for the comment. Hmmm, I haven’t had the experience but guess anything is possible. It’s generally from the ricotta and/or mascarpone cheese being too watery.
Tina says
I did everything correctly but this frosting was liquid! Terrible frosting recipe!
Lisa Huff says
Sorry you had a hard time with it. Did you drain the ricotta and mascarpone overnight in cheesecloth with something heavy on top to get liquid out? Liquidy cheeses are generally to blame.
Deb Maz says
I made it just as stated in the recipe and it is literally the best cake ever! I loved the frosting, it tastes just like a cannoli. My favorite cake to make.
Lisa Huff says
Thanks! Happy to hear it turned out well for you. :)
Stephanie says
I also had the same problem with the frosting being way too runny. I also drained the ricotta and used full fat cheeses. After adding a lot of powdered sugar (1/2 a bag in addition to the recipe’s suggested 3 cups) the frosting was way too sweet and was still runny. The cake batter was excellent.
Douglas Kiser says
Made this for dinner party and it was AMAZING!!!…..followed recipients and drained ricotta overnight…filling was to die for…thank you skool much
Lisa Huff says
Great, so glad you enjoyed the cake! Thanks for leaving a review!
Sherry Nady says
Fantastic recipe!! Everyone loves this! I cut back on the cinnamon (1/8 tsp) and orange zest (2tsp instead of 1 Tbsp). I also left the OJ out of the filling. I love the orang flavor but know a lot of people don’t so I wanted it to be more subtle. I also changed the ricotta/ mascarpone ratio a little to suit my taste and added less sugar. Have to say that this is much better than the local bakery cannoli cake and it won’t disappoint!
Cindy says
Made the frosting and it’s way too runny. And yes, I drained the ricotta overnight and I used full fat cheeses. I had to use a full bag of powdered sugar and it was STILL runny. We’ll see how the cake tastes.